Garlic, White Bean and Spinach Salad

A salad recipe straight out of my Italian Great Grandma’s kitchen that can be eaten warm or cold. It’s great for a picnic, potluck or barbecue and makes a great side dish, appetizer or light lunch. The best way to eat it is with a slice of crusty bread and an extra drizzle of olive oil. Al fresco doesn’t hurt either.

The salad starts with a generous amount of sauteed garlic and spinach that is tossed with Cannelini beans, red onion, thyme, olive oil, red wine vinegar and Italian cheese. For this one I used Ricotta Salata but you an also use Parmesan or Romano with good results.

Cannelini beans or white kidney beans are super creamy, have a mild flavor and are packed with nutrition. I use them often in my cooking. I love them in this salad. When left overnight they soak up all the wonderful flavors and intensify in flavor.

1. In a large skillet saute garlic and a pinch of salt in olive oil over low heat until fragrant. Add spinach and saute until tender. Turn off heat. If serving cold allow to cool before going on to step 2, if serving warm go right to step 2.

2. Toss with beans, onions, cheese, oil, vinegar and thyme. Season with salt, pepper and red pepper flakes if desired, to taste.

3. Serve warm or chilled with a drizzle of olive oil over top and crusty bread.